Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • 5 cups all-purpose flour + 3 tablespoons
  • 1 ½ tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1/4 cup oil
  • 1 cup softened unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 4 cups blueberries
  • 1/2 cup softened unsalted butter
  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon (optional)

Instruction

  • Preheat the oven to 375°.
  • Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
  • For the muffins, mix the salt, baking powder, baking soda, and 5 cups of flour together until completely mixed together. Set aside.
  • Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
  • In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
  • Add in 1 egg at a time until completely mixed in and then add in the vanilla.
  • Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
  • In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
  • Evenly distribute the batter between 12 jumbo muffin cups.
  • Sprinkle on the crumb topping evenly to cover the tops of each muffin.
  • Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
  • Cool on a rack until room temperature before serving.